Yanagikoji TAKA: Authentic Standing Yakitori in Kyoto | Audio Menu

In addition to the chicken liver, the other skewers maintain the same style: they are only prepared after ordering, are generously portioned, and are perfect for sharing between two people. The chicken meatballs paired with egg yolk and Parmesan cheese are grilled to a crispy finish on the outside while remaining delicate inside; the chicken skin is rich in fat and grilled to a crisp; and the combination of green onions and chicken retains the meat’s elasticity. The menu also features daily sashimi, various vegetable side dishes, as well as options for sake, shochu, and wine. The overall dining experience is not like the traditional ‘standing and casually eating’ but prioritizes the grilling technique and freshness of the yakitori. The ‘Mentaiko Shiso Tempura’ perfectly combines the umami of mentaiko with the aroma of shiso, with a crispy exterior and juicy filling that makes your mouth water. Local diners particularly recommend the ‘Italian Sausage’ and ‘Chicken Skin Skewers.’ The sausage is rich in flavor, with Italian spices that tantalize the taste buds, ensuring a lasting aftertaste. Meanwhile, the skewers of chicken skin, grilled to a golden crisp, seem to flirt with your taste buds, guaranteeing that you’ll want to order more as soon as you finish!

The ‘Seven Varieties of Sake Tasting’ is a favorite among sake enthusiasts, offering seven types of Kinkame sake with rice polishing ratios ranging from 40% to 100%, allowing patrons to savor the different flavors of these seven Kinkame sakes, making for a delightful adventure in taste. Who wouldn’t want to indulge in this Japanese-style tavern, sipping while listening to the owner share stories?

As a main dish, the showstopper ‘Raw Egg Mixed Rice’ is particularly unique! The combination of grilled chicken skewer sauce, white rice, raw egg yolk, and crispy fried burdock root creates a delightful explosion of flavors that is simply indescribable! It’s like a gentle storm on your taste buds, making it hard to finish.

The owner has international work experience, and the restaurant often welcomes foreign travelers, but overall, it remains focused on yakitori and has not changed its methods for tourism. Prices generally range from 3,000 to 5,000 yen, depending on the number of skewers ordered and the types of drinks, which falls within the range for those who want to seriously taste a few unique yakitori.

In the alleys of Kawaramachi, standing inside the renovated longhouse, watching that impressively large chicken liver slowly color over the charcoal fire, paired with a drink, is the most direct image of this establishment. It is not a luxurious high-end yakitori but rather combines the ‘standing and drinking’ format with a dedication to the grilling of chicken liver, allowing patrons to enjoy the satisfaction of yakitori in a relaxed yet serious manner during the afternoons or evenings in Kyoto.